Today's "Healthy At Home" recipe is for pan-roasted salmon topped with a crust of ground almonds, served on top of quinoa with a fresh cherry, mint, Vidalia onion, jalapeno pepper and ginger salsa.
2 salmon filets
1 cup quinoa (or quick-cooking couscous)
2 cups cherries
1/4 cup diced Vidalia onion
1/2 jalapeno pepper
2-3 Tbs fresh mint
1 Tbs fresh ginger
Couple Tbs canola oil
2-3 Tbs fresh lime or lemon juice
1/3 cup ground almonds
Give the quinoa a good rinse under cold water before cooking it according to directions.
At some point, halve and pit the cherries, finely dice the Vidalia onion, deseed and finely mince the jalapeno pepper, chop the mint and peel and grate the fresh ginger.
Add everything to the bowl with the cherries and add the canola oil, the squeeze the fresh lime or lemon juice into the mix and toss to combine.
When all the water has been absorbed by the quinoa, turn the heat off on that and put a lid on top to keep it warm.
For two servings, spread about 1/3 cup ground almonds out on a plate and then press each salmon fillet, one side only, firmly into that.
Add a splash of canola oil into a large, heavy-bottomed nonstick pan on medium to medium high heat. When the oil is hot, carefully add the salmon almond-side down.
Stay with it and as soon as the almonds have turned a nice golden brown, carefully flip the fish over, turn the heat down a bit and finish cooking it through on the second side.